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+ servings
vegetable lasagna

VEGETABLE LASAGNA

Gari
Paneer Stuffed Vegetable Lasagna is made by the layering of tender vegetables, marinara sauce, with lots of cheese, and lasagna noodles in an Instant Pot.
5 from 2 votes
Prep Time 20 mins
Cook Time 35 mins
Resting Time: 10 mins
Total Time 1 hr 5 mins
Course Brunch,
Cuisine Italian
Servings 8 people
Calories 280 kcal

Equipment

Instant Pot
Springform Pan

Ingredients
  

Vegetables:

  • 1 Zucchini cut in bite-size
  • 1 Red Bell Pepper cut in bite-size

Ricotta Cheese/ Paneer Mixture:

Instructions
 

Vegetables:

  • Press Saute in an Instant Pot and add vegetables, if needed, add some oil. Keep stirring for 4-5 minutes until the vegetables turn a little tender. Transfer the vegetables in a bowl and clean the Instant Pot.

Paneer/ Ricotta Cheese Mixture:

  • In a clean bowl, add all the ingredients (Paneer/ Ricotta Cheese, basil Leaves, Spinach Leaves, Parmesan Cheese) and season with Salt & Pepper, Italian Seasoning, Red Chili Flakes, and Garlic Powder. Mix them until everything is combined well.

Layering:

  • In a 7-inch springform pan, put the first layer with ⅓ of Marinara Sauce. Then break the lasagna noodles into smaller pieces and layer them over the sauce. Then layer with Paneer/ Ricotta Cheese Mixture over the noodles, and then add vegetables and lastly toss with shredded Mozzarella Cheese. Repeat the layering 2 more times. On the top, add a generous amount of Mozzarella Cheese. Lastly, wrap the springform pan with aluminum foil.

Pressure Cooking:

  • Add 1 cup of water in the inner pot and place the trivet in the Instant Pot. You can also create sling using aluminum foil, then insert springform pan over it. Close lid and pressure cook for 22 minutes at High-Pressure Level. Once the timer beeps, NPR (No Pressure Release) for 10 minutes, and then Quick Release (that is, set vent to venting position)

Broiling:

  • Open the lid and place Mealthy Crisplid over the inner pot. Cook at 400°F for 3-5 minutes until you see the cheese is browned from the top.
    Or transfer the pan in the oven and broil for 2-3 minutes until the cheese is browned.

Serve:

  • Take the Springform Pan out from the Instant pot and open it. Place lasagna in the cutting board and slice it using a knife and serve with salad.

Notes

Ricotta Cheese when mixed with fresh Basil and Spinach Leaves give nice flavor and texture. Paneer also has same texture so works great instead of Ricotta Cheese.
Always top the lasagna with generous amount of Mozzarella Cheese. This not only gives nice color but also the flavor to the Lasagna. You can also add Parmesan Cheese on the top of the Lasagna.
For color, you can bake Lasagna or use Mealthy Crisplid to brown the cheese.
 
Nutrition Facts
VEGETABLE LASAGNA
Serving Size
 
8 grams
Amount per Serving
Calories
 
280
Calories from Fat 108
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
40
mg
13
%
Sodium
 
579
mg
25
%
Potassium
 
419
mg
12
%
Carbohydrates
 
28
g
9
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
16
g
32
%
Vitamin A
 
1207
IU
24
%
Vitamin C
 
28
mg
34
%
Calcium
 
265
mg
27
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Instant Pot, lasagna, vegetable lasagna, vegetarian
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